- Preparation time: 15 minutes
- Cook time: 40 minutes
- Servings: 6
- Source: Nicki's experiments
This is a simple but very tasty vegan jambalaya recipe. A great one pot dish, once you've chopped, the cooking takes care of itself. Nutritious, delicious and very low in fat, this is a truly satisfying dish and a great crowd pleaser.
Note: Perfect for putting in the middle of the table and tucking in.
Will keep in a sealed container in the fridge and stay fresh and tasty for up to 5 days.
Can be enjoyed hot or cold.
Nutritional info
Calories: 305
Fat: 4.1g
Saturated fat: 0.5g
Carbs: 53.9g
Sugar: 4.8g
Fiber: 9.5g
Protein: 13.8g
Salt: 273mg
Ingredients
1 red onion
3 cloves of garlic
0.75 red bell pepper
0.75 green bell pepper
1.5 carrot
600g chopped tomatoes
3 tbsp soy sauce
3 tsp dried oregano
1.5 tsp thyme
1.5 tsp garlic powder
1.5 tsp onion powder
3 tsp cumin powder
1.5 tsp paprika
0.75 tsp ground black pepper
0.75 tsp cayenne powder
300g uncooked rice (I use easy cook brown rice)
1.13 litre good quality broth
270g canned or cooked chickpeas
270g canned or cooked kidney beans
270g frozen garden peas
Chopped fresh parsley
Wedge of lime
Method
Chop all of the veg and cook with a little oil over a medium-high heat for 5 mins
Add the tinned chopped tomatoes and cook another 5 mins
Add the soy sauce and the spices and stir well
Add the rice and the stock and bring to the boil. Cook over a low-medium heat to allow the flavours to really fuse for 20-25 mins or until the rice is cooked
Add chickpeas, beans and peas then stir and cook for 1 to 2 mins more
Serve with some chopped fresh parsley and a wedge of lime on top (optional)